Roasted California Fennel with Olive Tapenade, Feta & Mint

Description:

Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can’t be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010).

Ingredients:

6 large bulbs fennel, with tops

5 tablespoons extra-virgin olive oil, divided

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

2 cups pitted green olives

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh tarragon

3 small cloves garlic, peeled

2 tablespoons chopped rinsed capers

1 tablespoon red-wine vinegar

1 teaspoon crushed red pepper

3/4 cup crumbled feta cheese

1 cup torn fresh mint leaves

Preparation:

1

Preheat oven to 375°F.

2

Cut off the fennel stalks and coarsely chop the fronds; reserve the chopped fronds for garnish. Halve each fennel bulb lengthwise, trim the base and remove the tough outer layer. Rub the bulb halves with 2 tablespoons oil, salt and pepper. Place cut-side down in a roasting pan.

3

Roast the fennel until soft and caramelized, 1 to 1 1/4 hours.

4

Meanwhile, to make the olive tapenade, combine the remaining 3 tablespoons oil, olives, parsley, tarragon, garlic, capers, vinegar and crushed red pepper in a food processor and pulse until chunky.

5

To serve, arrange the roasted fennel on a serving platter and top with the tapenade, then sprinkle with feta, mint and the reserved fennel fronds.